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105th Dessert Exchange: Sunday, February 2, 2025 @ 4 pm

105th Dessert Exchange: Sunday, February 2, 2025 @ 4 pm
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  • Post #31 - February 1st, 2025, 9:47 am
    Post #31 - February 1st, 2025, 9:47 am Post #31 - February 1st, 2025, 9:47 am
    I will be bringing an Earl Grey Honey Lavender Tea Cake, and I will participate in the white elephant exchange.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #32 - February 1st, 2025, 10:20 pm
    Post #32 - February 1st, 2025, 10:20 pm Post #32 - February 1st, 2025, 10:20 pm
    Today was unexpected defrosting the freezer day. It was already in mid-defrost when I learned about this. It had to be done sometime, but why today?

    I just finished making the soup. I will prepare salads. I may forgo my original dessert idea for two batches of the King Arthur 'Recipe of the Year:' Big and Bubbly Focaccia. I think it will go well with the soup.

    I only thought about this just now, though it seemed like a pretty good direction.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #33 - February 2nd, 2025, 9:22 pm
    Post #33 - February 2nd, 2025, 9:22 pm Post #33 - February 2nd, 2025, 9:22 pm
    Thank you to Lynn and Cathy for hosting today's Dessert Exchange. Great food and desserts, interesting conversation, and fun white elephant exchange.

    Here's the online tea store where I got my recipe. https://www.plumdeluxe.com/collections/sweet
    Last edited by Ms. Ingie on February 3rd, 2025, 10:19 pm, edited 1 time in total.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #34 - February 3rd, 2025, 8:19 pm
    Post #34 - February 3rd, 2025, 8:19 pm Post #34 - February 3rd, 2025, 8:19 pm
    Thanks to all who came. It was a lovely evening with good food and company.

    I wish I had thought to take a picture of Cathy2's delicious supper. The Mushroom Soup had a rich earthy flavor, creamy from some sour cream, and bright with fresh dill. She made carrot salad, beet salad, and cucumber salad. Her King Arthur Focaccia turned out beautifully and was the perfect accompaniment to the soup.

    justjoan's Lisbon Chocolate Cake
    Image

    Ms. Ingie's Earl Grey Lavender Honey Tea Cake
    Image

    irisarbor's Flourless Chocolate Cake
    Image

    LauraS's Apple Pie
    Image

    carrienation's Cardamom Sugar Palmiers
    Image

    LynnB's Gingerbread Cake with Chocolate Frosting
    Image

    Audrey's Chocolate Crinkle Cookies
    Image
  • Post #35 - February 4th, 2025, 10:28 am
    Post #35 - February 4th, 2025, 10:28 am Post #35 - February 4th, 2025, 10:28 am
    LynnB wrote:Thanks to all who came. It was a lovely evening with good food and company.

    I wish I had thought to take a picture of Cathy2's delicious supper. The Mushroom Soup had a rich earthy flavor, creamy from some sour cream, and bright with fresh dill. She made carrot salad, beet salad, and cucumber salad. Her King Arthur Focaccia turned out beautifully and was the perfect accompaniment to the soup.

    justjoan's Lisbon Chocolate Cake
    Image

    Ms. Ingie's Earl Grey Lavender Honey Tea Cake
    Image

    irisarbor's Flourless Chocolate Cake
    Image

    LauraS's Apple Pie
    Image

    carrienation's Cardamom Sugar Palmiers
    Image

    LynnB's Gingerbread Cake with Chocolate Frosting
    Image

    Audrey's Chocolate Crinkle Cookies
    Image

    Dinner was delicious particularly cathy's mushroom soup with focaccia And it was a treat to see so many chocolate desserts. Thanks to lynn for hosting and for posting pictures. and thanks to all for the thoughtful conversation.
  • Post #36 - February 6th, 2025, 2:01 pm
    Post #36 - February 6th, 2025, 2:01 pm Post #36 - February 6th, 2025, 2:01 pm
    I really enjoyed seeing everyone.
    Thanks so much for the recipe link Ingrid!

    Mine was from Gourmet Cookbook
    It won't let me link without a subscription.

    I'm still looking for a recipe I tried once that was almost like a giant round chocolate ganache truffle.
    I think in addition to the butter, chocolate and sugar, it had egg yolks ONLY and a lot of them.
    If you know of one like that please forward it along...
    Thanks all!
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #37 - February 6th, 2025, 4:48 pm
    Post #37 - February 6th, 2025, 4:48 pm Post #37 - February 6th, 2025, 4:48 pm
    irisarbor wrote:I really enjoyed seeing everyone.
    Thanks so much for the recipe link Ingrid!

    Mine was from Gourmet Cookbook
    It won't let me link without a subscription.

    I'm still looking for a recipe I tried once that was almost like a giant round chocolate ganache truffle.
    I think in addition to the butter, chocolate and sugar, it had egg yolks ONLY and a lot of them.
    If you know of one like that please forward it along...
    Thanks all!


    I'll send you the recipe from The Cake Bible. It's bittersweet chocolate, unsalted butter, and eggs.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #38 - February 8th, 2025, 8:32 am
    Post #38 - February 8th, 2025, 8:32 am Post #38 - February 8th, 2025, 8:32 am
    Ms. Ingie wrote:
    irisarbor wrote:I really enjoyed seeing everyone.
    Thanks so much for the recipe link Ingrid!

    Mine was from Gourmet Cookbook
    It won't let me link without a subscription.

    I'm still looking for a recipe I tried once that was almost like a giant round chocolate ganache truffle.
    I think in addition to the butter, chocolate and sugar, it had egg yolks ONLY and a lot of them.
    If you know of one like that please forward it along...
    Thanks all!


    I'll send you the recipe from The Cake Bible. It's bittersweet chocolate, unsalted butter, and eggs.


    This sounds a lot like an old Cook's Illustrated recipe that calls for 8 eggs, 1 pound bittersweet or dark chocolate and 2 sticks of butter. About 20 years ago it was one of my favorite cakes to make. If you're interested I'll be happy to send it.

    - zorkmead

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